Potato Croutons
Ingredients
- 1 pound russet potatoes, cut into 3/4- to 1-inch cubes (no need to peel) ⓘ
- 1 tablespoon unsalted butter, melted ⓘ
- 1 1/2 teaspoons extra-virgin olive oil, divided ⓘ
- 1 teaspoon kosher salt ⓘ
- Freshly ground black pepper ⓘ
- 2 teaspoons ground parmesan ⓘ
- 1 teaspoon dried parsley ⓘ
- 3/4 teaspoon granulated garlic ⓘ
- 1/2 teaspoon granulated onion ⓘ
Instructions
- Preheat the oven to 425° F. Add the potatoes to a rimmed sheet pan. Add the butter, 1 teaspoon olive oil, salt, and pepper. Toss. Roast for about 25 minutes, until colorful and starting to crisp.
- Meanwhile, combine the salt, black pepper, parmesan, parsley, garlic, and onion in a bowl.
- After the potatoes have been in for 25 minutes, take them out of the oven. Drizzle the remaining 1/2 teaspoon olive oil, then sprinkle with the seasoning. Gently toss to coat the potatoes. Roast for another 6 or so minutes until they're as crispy as you like-I like a sturdy crust and fluffy interior. Cool before serving atop salad, but eat day-of.
Nutrition & Diet Analysis (per serving)
875
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).